Best 7 Baby Carrot Bars Recipes

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Carrot cake is a classic dessert that is enjoyed by people of all ages. It is a moist and flavorful cake that is often served with cream cheese frosting. While traditional carrot cake is made with grated carrots, this recipe uses baby carrots instead. This gives the cake a more delicate flavor and texture. The cake is also topped with a delicious cream cheese frosting that is made with fresh lemon juice. In addition to the classic carrot cake, this article also includes recipes for carrot cake cupcakes and carrot cake muffins. All of these recipes are easy to make and are perfect for any occasion. So whether you are looking for a classic dessert or something a little different, these carrot cake recipes are sure to please everyone.

Here are our top 7 tried and tested recipes!

CARROT CAKE BARS



Carrot Cake Bars image

This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.

Provided by Linda

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 30m

Yield 14

Number Of Ingredients 8

2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 (4 ounce) jars carrot baby food

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
  • Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g

GRAMMY'S CARROT CAKE BARS



Grammy's Carrot Cake Bars image

My sister, Morgan, prefers carrot cake bars to a traditional layer cake. She wants each and every bite to have an equal ratio of cake to frosting, and after trying it, I agree. However, we differ on our opinion of nuts. She is a no nuts in carrot cake girl, whereas I love the texture and toasted flavor and think they balance out the sweetness. I decided to take the nuts out of the batter and add them to the top of the frosting, so that we can both be satisfied. Sprinkled nuts also camouflage a multitude of frosting imperfections and add simple decoration to the top. I double the walnuts on one half and leave them off of the other, making this one recipe perfect for both of us.

Provided by Damaris Phillips

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 14

Cooking spray, for the baking dish
2 cups (250 g) all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups (360 ml) vegetable oil
2 cups (400 g) sugar
4 large eggs
12 ounces (340 g) carrots, peeled and grated (about 3 cups)
8 ounces (225 g) cream cheese, at room temperature
1/2 cup (1 stick/115 g) unsalted butter, at room temperature
2 cups (250 g) confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup (95 g) walnuts, toasted and chopped

Steps:

  • Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
  • Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.

MOM'S BABY CARROT BARS



Mom's Baby Carrot Bars image

This is a very old recipe from my Mom. I love how moist they are! The secret ingredient is baby food!

Provided by star pooley

Categories     Cookies

Time 30m

Number Of Ingredients 19

1 c granulated sugar
3/4 tsp ground cinnamon
1 tsp baking soda
2 eggs
1/2 tsp salt
1 tsp vanilla extract
1 c all purpose flour
1 (7 1/2) oz jar baby carrots
1/2 c raw carrots, ground
1/4 c raisins
1/4 c walnuts, chopped
FROSTING:
12 oz cream cheese, softened
1/4 c butter, softened
2 c powdered sugar
2 tsp vanilla extract
GARNISH:
grated raw carrot
candied or canned pineapple

Steps:

  • 1. Mix all ingredients in a large bowl and place batter in a greased and floured 13X9-inch pan;.
  • 2. Bake at 350 degrees for 20 minutes or until an inserted knife or toothpick into the center comes out clean.
  • 3. Cool completely.
  • 4. Mix all frosting ingredients and frost.
  • 5. Garnish each bar with grated carrot & a piece/chunk of pineapple.

BABY CARROT BARS



Baby Carrot Bars image

My mother would make these when we were young! They are very moist! The secret is in the baby food!

Provided by Star Pooley

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 24

Number Of Ingredients 16

1 cup white sugar
¾ teaspoon ground cinnamon
¾ cup vegetable oil
1 teaspoon baking soda
2 eggs
½ teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour
7 ½ ounces junior baby food carrots
½ cup fresh carrots, ground
¼ cup raisins
¼ cup chopped walnuts
1 (12 ounce) container softened cream cheese
¼ cup butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
  • Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
  • To Make Frosting: Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. Frost cooled bars.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 25.3 g, Cholesterol 33.9 mg, Fat 14.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 4.7 g, Sodium 186.7 mg, Sugar 20.2 g

BABY CARROTS



Baby Carrots image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt

Steps:

  • Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.

CARROT BARS



Carrot Bars image

This recipe came from my beloved Grandmother. It is one of my most requested dessert recipes from friends. It is so simple to prepare and tastes so good. I hope you will enjoy them as much as my family does.

Provided by Michelle S.

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 13

2 eggs, beaten
1 cup sugar
3/4 cup oil
2 (4 ounce) jars carrot baby food
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
1 1/4 cups flour
1 (8 ounce) package cream cheese, softened
3 cups powdered sugar
1/2 cup butter, softened
vanilla

Steps:

  • Cream eggs, sugar, oil and baby food.
  • Add remaining ingredients, and mix well.
  • Grease and flour a 13x9 pan.
  • Pour bar mixture into pan.
  • Bake at 325 degrees for 30-35 minutes.
  • Cool.
  • When bars are cool, cream the butter and cream cheese together until fluffy.
  • Beat in powdered sugar, add vanilla to taste.
  • Frost bars.

Nutrition Facts : Calories 250.8, Fat 14.5, SaturatedFat 5.5, Cholesterol 38.2, Sodium 166.9, Carbohydrate 29.3, Fiber 0.4, Sugar 23.4, Protein 2

CARROT BARS



Carrot Bars image

Make and share this Carrot Bars recipe from Food.com.

Provided by loof751

Categories     < 60 Mins

Time 40m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 14

1 cup sugar
3/4 cup oil
1 teaspoon vanilla
2 eggs
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup grated carrot
1/2 cup chopped pecans
1/2 cup margarine
3 ounces cream cheese
1 teaspoon vanilla
2 cups confectioners' sugar

Steps:

  • Cream sugar and oil. Add 1 teaspoon vanilla and eggs and beat well.
  • Add flour, cinnamon, baking soda, and salt and mix well. Fold in carrots and nuts.
  • Pour batter in a greased 9x13 inch baking pan. Bake at 350 degrees for 25 minutes. Cool completely.
  • Beat margarine, cream cheese, vanilla, and confectioners sugar until creamy. Spread on cooled bars.

Tips:

  • Use a food processor to finely grate the carrots. This will help them blend seamlessly into the batter and create a smooth, even texture.
  • Don't overmix the batter. Overmixing can result in a tough, dense texture. Mix just until the ingredients are combined.
  • Be careful not to overbake the bars. Overbaking can dry them out and make them crumbly. Bake just until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  • Let the bars cool completely before cutting them. This will help them hold their shape and prevent them from crumbling.
  • Store the bars in an airtight container at room temperature for up to 3 days. You can also freeze the bars for up to 2 months.

Conclusion:

These baby carrot bars are a delicious and nutritious snack or breakfast option. They're also a great way to use up leftover carrots. With their moist, tender texture and sweet, carrot-y flavor, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a healthy and delicious snack, give these baby carrot bars a try!

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